PUNCH
How about lovers of mixes, alchemy, bar culture and good hospitality. Today we will talk about the “PUNCH”, cataloged as the precursor of the cocktail since 1632.
It is believed that the pirate Francis Drake drank it, and it is known that it was a favorite of Charles Dickens.
Its name is said to come from the Hindi word pãč, meaning "five", perhaps in reference to the ingredients considered to be the originals: arrak (palm wine spirit), sugar, lemon, water and tea. Another important fact is that at that time there was no ice, so the punches were drunk at room temperature.
The master punch makers learned new techniques to highlight this original Indian mixture, replacing water with milk, adding egg whites added with syrups and other liqueurs. They changed the brandy for something more glamorous like champagne or wine. The culture of mixing had already begun its first steps in the field of alcoholic beverages and many of the bases of current mixology were already known around 1800. But “Punch” would never lose its essence: fruits natural, freshness, and a medium to low alcohol level. This is how it made its way to modernity, to be today the protagonist of the most modern night. As time went by, punch changed its form and logic. It was born based on wine or cognac, then it adopted Jamaican rum and never left aside British gin. It went from being served in the exclusive and famous punch bowls to adapt to the logic of bars and individual consumption.
The “Punch” culture developed mainly in the territories under English rule, also reaching the United States, which had only existed for a few decades. It was precisely in this country where the word “cocktail” appeared for the first time, associated with the mixture of ingredients, and, above all, a very important change took place for the development of cocktails: North American bartenders developed the ability to make their own cocktails. “Punches” directly into a glass.
The resurrection of punch is evidence of the vintage side of cocktails, which delves into history to recover the ways of drinking from yesteryear.
FRUIT PUNCH
Ingredients:
- 4 cups fresh orange juice
- 4 cups ECONO pineapple juice
- 4 cups acerola juice
- 1-2 cans ECONO fruit cocktail
- Ice
Procedure:
Mix all the ingredients in a jug. Serve in a glass with ice and enjoy!
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PLANTER´S PUNCH
The Planter's Punch is a classic cocktail that originated in the Caribbean, and has become a popular drink around the world. The exact history is difficult to trace as it has been around for many years and has evolved over time. However, there are several theories about its origins and how it developed.
One theory suggests that it originated in Jamaica during the 19th century. During that time, the Caribbean country was known for its sugar cane plantations and rum production. Plantation workers used to drink a cocktail made with rum, lemon juice, sugar and spices to refresh themselves after a long day of work. This drink became known as "Planter's Punch" because it was popular with sugar cane planters.
A second theory says that Planter's Punch may have had its origins in India during the British colonial period. British colonists mixed rum with a variety of local ingredients, such as lime juice, sugar and spices, to create a refreshing drink, which was later brought to the Caribbean by British sailors and traders, where it adapted and evolved to become the cocktail. that we know today.
Regardless of its exact origin, this refreshing drink became popular in the Caribbean and other tropical destinations over the years, typically served in a tall glass over ice and garnished with slices of citrus fruits or a sprig of mint. It has endured over time and remains popular in bars and restaurants around the world.
Ingredients:
● 60 ml of San Miguel Gold Rum
● 30 ml fresh lemon juice
● 30 ml of sugar syrup (you can make it by mixing equal parts of water and sugar)
● 90 ml of orange juice
● 90 ml of pineapple juice
● A pinch of narrowness (optional)
● Ice
● Lemon slices and cherries to decorate
Preparation:
Fill a tall glass or pitcher with ice, add the Golden Rum over the ice and add the fresh lemon juice along with the sugar syrup to the glass. Then you add the orange juice and pineapple juice, preferably fresh.
If desired, add a pinch of Angostura for an additional touch of flavor.
Stir the mixture well to combine all the ingredients. You can do it directly in the glass or jug, but if you want a more professional touch, use a cocktail shaker.
Serve the Planter's Punch preferably in tall Collins or Huracán glasses with ice and decorate with citrus slices, cherries or simply mint leaves.
Remember that this is a basic recipe, and you can adjust the proportions of the ingredients according to your personal preferences. You can also experiment by adding other tropical ingredients such as grenadine, passion fruit juice or even try different types of Rum.
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